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Jicama and Cilantro Dip


Jicama is a mildly sweet and nutty root vegetable with a pleasant crunch. It's most often used raw in crudite platters or salads and slaws.

  • Yield: Makes 1 1/2 cups

Source: Everyday Food, May 2007


  • 1 packed cup fresh cilantro leaves, plus more for garnish (optional)
  • 1 cup reduced-fat sour cream
  • 1 to 2 tablespoons fresh lime juice
  • 1/2 teaspoon sugar
  • Coarse salt and pepper
  • 2 medium jicamas (about 1 pound each), peeled and cut into matchsticks


  1. In a food processor, place cilantro, 1/2 cup sour cream, 1 tablespoon lime juice, and sugar; season with salt and pepper. Process until smooth, 3 minutes. Transfer to a bowl, and stir in remaining sour cream. Add more lime juice, and garnish with cilantro leaves, if desired. Serve with jicama sticks.

Cook's Notes

Look for jicama in the produce section, and choose those that feel solid and heavy.

Reviews Add a comment

  • MS11802524
    8 APR, 2012
    I made this dip to take to an Easter dinner party. It was an absolute HIT!!! There was only two people out of 30 who knew or even heard of jicama. They all remarked how light and crunchy it was and it went perfectly with the cilantro dip. Thank you!!!!